Momofuku’s Ginger Scallion Sauce [recipe] – So Wrong, Make it Right Away

Oh, and another thing?

THIS.

This is David Chang’s Ginger Scallion Sauce, which we were a little reluctant to try because it has no garlic and we were pretty sure that Chang’s claim that it is “one of the greatest sauces or condiments ever. Ever,” couldn’t possible be true about something garlic- and/or chili-less.

We were wrong. So, so, sososo SO VERY WRONG.

So wrong that right away, we ate half the recipe. Not kidding. We slathered the sauce on a piece of pan-fried salmon. Then we tossed it with a bowl of soba. Then we ate it straight from the tupperware with a spoon. Then we applied it directly to our neck and shoulders and rubbed it in because we are pretty sure that the stuff is magic and could ease muscle tension.

One quick note if when you make this sauce: don’t be scared about a ½-cup on minced ginger. First of all, it may sound like it’s going to make the sauce very strong and “spicy,” but…ok. The sauce is very strong and “spicy,” but that’s the point. Also, mincing a ½-cupful of ginger sounds “omghowlongisthatgoingtotake?” but we just ran almost an entire root over a microplane. It took about 5 minutes.

Make the sauce. Eat it. You’re welcome in advance for forcing you to do this.

Directions:

Mix together the scallions, ginger, oil, soy sauce, vinegar, and salt in a bowl. Taste and check for salt, adding more if needed.

**TasteSpotting Kitchen note: David Chang says the Ginger Scallion Sauce is best after sitting 15-20 minutes, but we ate some right away (as noted above). We also ate it later that day, as well as the next day. We are sure it would have tasted awesome the second day, but we ate it all before we could find out.

I can say without equivocation or exaggeration, that you need to go make this right the fork now. It’s really, really easy. Treat it like a first date. You may get a little taste early on, but don’t rush it. It gets better with time.

Any restaurant in NYC Chinatown that serves steamed chicken or soy sauce chicken will include the sauce. It’s a standard condiment for those dishes. I always ask for extra cups to bring home. SO good! I used to think it was weird-tasting as a kid. Now, I can’t have enough of it!

The secret is out…this is the most amazing sauce. We first heard about it on NPR when David Chang was being interviewed about Momofuku years ago. My husband hurriedly wrote it down while driving…it was not online then. I love the way you described the sauce and how you all doused yourself in it. It’s true, right?! It is the best. Late at night….are you hungry…steam up some rice…or grab some from the take out on your way home and add the Ginger Scallion sauce (that you SHOULD have in your fridge always) all over it. Oh my, bring your friends home with you! Try it on tacos, burritos, any kind of meats really.